This healthy mushroom stroganoff made with shiitake, baby portabella, and cremini mushrooms and noodles in a light creamy sauce is a quick and easy meal, perfect for Meatless Mondays!
I love beef stroganoff, but I wanted to see if there was a way to make it vegetarian for days I want to go meatless. I played around with this Mushroom Stroganoff until we were sick of it, but it was well worth it! This recipe was a huge hit in my house. For more of my favorite Meatless Monday pasta recipes, try Fettuccini with Winter Greens and Poached Egg, Cheesy Baked Pumpkin Pasta, and Spaghetti with Mushrooms, Garlic, and Oil.
Making stroganoff without the beef was challenging. I wanted to keep the flavor of the beef and keep it creamy yet light. The variety of mushrooms gives this pasta nice textures and flavor, and the Worcestershire sauce and tomato paste help give it some of that beef flavor I was looking for. The bonus of making it with just veggies is that you can eat more but with fewer calories and less fat.
What is stroganoff sauce made of?
This stroganoff sauce starts with a roux of flour and butter, which helps thicken the sauce and finishes with sour cream to make it creamy. The other ingredients in the sauce are below:
- Vegetable broth
- Worcestershire sauce
- Tomato paste
- White wine or sherry
If you prefer not to cook with wine, use more broth instead.
As a kid, I always topped my stroganoff with grated Parmesan cheese. It is completely optional, but I personally think Parmesan makes any noodle dish go from good to great. Hope you enjoy!
Mushroom Stroganoff Variations:
- If you can’t find a particular mushroom or would like to save money, use all white button mushrooms.
- To make this mushroom stroganoff vegetarian, use a vegan Worcestershire sauce.
- Use whole wheat noodles instead of No-Yolk noodles if you prefer.
- Serve the mushrooms and sauce over spaghetti squash to save on carbs and calories.
- Add chicken or beef, like tri-tip sirloin or flank steak for a heartier meal.
- Sub the white wine or sherry with more broth.
- Swap parsley for thyme.
- If you’re looking for a sour cream substitute, try plain Greek yogurt.
- Make gluten-free stroganoff by using gluten-free flour and pasta.
More Mushroom Recipes You’ll Love:
- Veggie Lasagna Stuffed Portobello Mushrooms
- Stuffed Mushrooms with Broccoli Rabe and Sausage
- Breakfast Strata with Sausage and Mushrooms
- Pork Chops with Mushrooms and Shallots
- Dina’s Tossed Mushrooms
- 1 tablespoon butter
- 1/2 cup chopped onion
- 2 tbsp unbleached all-purpose flour
- 2 cups fat-free, less-sodium vegetable broth (or beef if you're a carnivore)
- 1 tbsp Worcestershire sauce*
- 1 tsp tomato paste
- 5 oz sliced white mushrooms
- 8 oz sliced Cremini or baby Bella mushrooms
- 3.5 oz Shiitake mushrooms
- 1/4 tsp thyme
- salt and pepper to taste
- 2 tbsp white wine or sherry
- 1/4 cup reduced-fat sour cream
- 8 oz uncooked noodles, No-Yolk noodles
- 1 tbsp minced fresh flat-leaf parsley for garnish
- Cook noodles in a pot of salted water according to package directions, I like to under-cook them a bit so I can mix it with the sauce and let it finish cooking.
- Meanwhile, while the water starts to boil for the noodles, heat a large nonstick skillet over medium-high heat.
- Melt butter over medium heat and add onions to the pan. Cook 2 - 3 minutes over medium-low heat. Add flour; stir with a wooden spoon for 30 seconds.
- Gradually add broth, Worcestershire sauce, and tomato paste, stirring constantly.
- Add mushrooms, thyme, salt and pepper; stir and cook 4-5 minutes or until thickened and bubbly, stirring constantly.
- Add wine; bring to a boil, reduce heat, and simmer 4 minutes. Remove from heat; let stand 30 seconds.
- Stir in sour cream; add noodles, mix well and garnish with parsley if desired.